Description
This classic Chicken Fried Steak with Creamy Gravy recipe features tenderized cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and topped with a rich, creamy homemade gravy. Perfect for a comforting Southern-style meal, it combines simple ingredients and straightforward techniques for a hearty dinner that serves four.
Ingredients
Scale
For the Steak
- 4 cube steaks
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 1 cup whole milk (for egg wash)
- 1 cup vegetable oil
For the Gravy
- 1/4 cup all-purpose flour (reserved from seasoning mix)
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the seasoning and egg wash: In a shallow bowl, combine 2 cups all-purpose flour with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. In another bowl, whisk together 2 large eggs and 1 cup whole milk until smooth.
- Coat the cube steaks: Pat dry the 4 cube steaks with paper towels. Dredge each steak first in the seasoned flour mixture, then dip into the egg wash, and finally dredge again in the seasoned flour, pressing firmly to ensure a thorough coating. Set the coated steaks aside to rest for 10 minutes; this helps the coating adhere better during frying.
- Fry the steaks: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the steaks in batches of two, cooking each side for about 4 minutes until the crust is golden brown and the steaks are cooked through. Remove the fried steaks and place them on a paper towel-lined plate to drain excess oil.
- Make the creamy gravy: Carefully remove all but 1/4 cup of the hot oil from the skillet, leaving the flavorful drippings. Whisk in 1/4 cup of the reserved seasoned flour into the oil and cook for 1 to 2 minutes until it turns lightly golden, forming a roux.
- Finish the gravy: Gradually whisk in 2 cups of whole milk into the roux, stirring constantly to prevent lumps. Continue to cook and stir for about 5 to 7 minutes until the mixture thickens into a smooth, creamy gravy. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Serve: Plate the hot chicken fried steaks and generously spoon the creamy gravy over each piece. Serve immediately for best texture and flavor.
Notes
- Be sure to pat the steaks dry before dredging to help the coating stick better.
- Resting the coated steaks before frying significantly improves the crust’s adherence.
- Maintain medium heat for frying to ensure the steak cooks through without burning the coating.
- For a lighter gravy, use low-fat milk, though whole milk gives a richer flavor.
- Leftovers can be refrigerated up to 2 days but are best enjoyed fresh.
